Indian Kitchen

Menu

Month: October 2012

1.Include a lot of milk in your diet. Milk is a whole meal, high in nutrient and a great source of energy. During fast drinking milk can be a torture, thus you can make cottage cheese out of it and eat it instead. .

2.Banana and curd together can make one of the best Navratri foods. They are rich source of calcium, potassium, fat and magnesium. A bowl of curd and banana can be eaten twice a day.

3.Fruits have always been fast friendly. They are filling as well as are a great body cleanser. Eat a lot of fruits through out the day. Fruits is best teamed up with warm milk. If taken with milk, avoid citrus fruits. Fruits like apple, mango etc can be taken with milk.

4.Acidity can be a common health problem during fasting. The best Navratri food…

Share this:

Like this:

Rājmā (Hindi: राजमा, Urdu: راجما) is a popular North Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in northern regions Haryana, Punjab, Uttar Pradesh, Kashmir, Delhi, and Himachal Pradesh. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.[2] Being a popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.The combination of Rajma and rice generally lists as a top favorite of North Indians, particularly the Punjabi people.

Oopen pressure cook after 15-20 minutes and mix all the ingredients till everything si turned into fine paste and oil starts to separate.

Now add little bit of boiled rajma to the mixture and mash it. Mix it well and saute for 2 -3 more minutes.

Now add all the remaining rajma along with stock and mix it well. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes. When the rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.

Garnish it with few coriander leaves and serve with hot rice

Share this:

Like this:

Baingan bharta (or Baingan ka bhurtha) (Urdu: بینگن کا بھرتہ ) is a vegetarian dish that is attributed to both Indian and Pakistani cuisine. It is a bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.[1] Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yoghurt salad. Baingan bartha is also eaten in Bangladesh.

It is a very easy recipe and very tasty too… Following are the ingredients

Eggplant
1 finely chopped red onion
2 finely chopped tomatoes
Salt according to taste
Chilli according to taste
2-3 Chopped green chillies
finely chopped cilantro
1.First roast egg plant in a oven for 40 to 45 min at 400 degrees celcius, until cooked and roasted well.The egg plant’s skin turns into wrinkly form.
2.Put it into cold water and after sometime remove skin and chopped it into small chunks 3.Take a preheated vessel, add oil when it gets hot add onion and cook it till it is light brown and soft.
4.Now add chilli powder, chopped tomatoes and chopped green chillies and mix well, stir it for few minutes , so that it is roasted well.
5.Now add chunks of eggplant and add some salt.
6. Mix it well and lower the gas. Cover it and let it simmer for 10 minutes.
7.Garnish with cilantro